Servings: 6-8
Source: Fine Cooking September 2006
The crisp, intensely flavored sage leaves are delicious eaten with the chicken and sausage on these skewers.
Ingredients
2½ pounds boneless, skinless chicken thighs (about 7 or 8), trimmed of excess fat and cut in half (the pieces should be roughly equal in size; if the thighs are large, cut them in thirds or quarters)
½ cup plus 2 tablespoons Rosemary-Garlic oil (see the recipe below)
1 teaspoon chopped fresh rosemary
Kosher salt and freshly
ground black pepper
1½ pounds sweet Italian sausage links, cut into 2-inch pieces
24 large fresh sage leaves
Rosemary-Garlic Oil
Yields 1½ cups.
1½ cups extra virgin olive oil
6 cloves garlic, smashed and peeled
3 sprigs fresh rosemary
Heat the olive oil and garlic in a small saucepan over medium heat, stirring occasionally, until the garlic starts to bubble steadily, 3 to 4 minutes. Add the rosemary, remove from the heat, and let cool to room temperature. Transfer to a clean glass jar or other storage container, cover, and refrigerate. Use within five days.
Directions
Up to a day ahead and at least a couple of hours before serving, toss the chicken in a medium bowl with 2 tablespoons of the oil, the rosemary, 1 teaspoon kosher salt, and ½ teaspoon pepper.
If the grill isn’t already fired up, heat a gas grill to medium or prepare a medium hot charcoal fire. Divide the remaining ½ cup oil into two small bowls (one for grilling and one for serving). Alternately thread three pieces of sausage, three pieces of chicken, and four sage leaves onto six 12-inch metal skewers (or wooden skewers that have been soaked in water for ½ hour).
Grill the skewers, covered, until one side is browned and has good grill marks, about 4 minutes. Brush with some of the rosemary-garlic oil, flip, and cook the other side until it, too, has good grill marks, about 4 minutes. Brush with more oil and flip again. Continue cooking, flipping, and brushing with oil until the sausage and chicken are both cooked through (check by slicing into a couple of the thicker pieces), about another 10 minutes.
Let cool for a couple of minutes and then arrange on a platter, drizzle on the remaining oil, and set out for guests to serve themselves.